This Christmas, instead of reaching for the Terry’s Chocolate Orange, or a handful of “well they are only small” Celebration chocs. Why not whip up a batch of these, they are perfect for any sweet craving and will help to keep blood sugars balanced. They are so easy to make and completely guilt free, containing only almond, raw cacao, dates, coconut oil and orange zest. A perfect combination of protein and healthy fat. They contain lots of antioxidants and magnesium from the cocoa, plus they also only the naturally occurring sugar in the dates, (apart from a tiny amount in the optional coating which is 90% cacao). But if you wanted to avoid using chocolate altogether, when the truffles are rolled, they could alternatively be dusted in cinnamon, which not only adds another Christmas flavour but also helps to balance blood sugars. The dates provide a delicious sweetness and are a fantastic aid for the digestive system as well as being high in nutrients.
The addition of the orange zest works so well and gives them a real festive feel. Not only are they healthier than normal chocolate truffles they are also far easier to make and taste even better, so it is a win win!
Once made, the truffles are best kept in fridge as they will go soft quickly. They will store for a week in the fridge, alternatively they also freeze well so can easily be made in advance.
I am going to make batches of those to take home at christmas, they are so good! My husband and I have been eating them in the evening with a cup of tea after dinner, they disapear worryingly quickly!
- 100g Ground Almonds
- 30g Raw Cacao
- 200g Medjool Dates
- 2tbsp Almond butter
- 60g Coconut oil (melted)
- Zest of 2 Oranges
- For coating
- 100g dark chocolate 90%, or ground cinnamon
- Orange zest.
- Making sure the stones are removed add the dates and orange zest to a magimix, blend until dates are chopped.
- Add ground almonds, raw cacao & almond butter, blend until well combined.
- Keep the motor running and add the melted coconut oil.
- When the mixture is fully combined and has started to form dough, switch off the magimix and pour contents into a bowl.
- Roll the mixture into small balls and place on lined baking tray. (About 1 tsp. of mixture per ball)
- If coating in chocolate place the balls in the fridge to chill. In the meantime place the chocolate in a glass bowl and melt over a pan of water, when completely melted allow to cool for a couple of minutes.
- Remove truffles from fridge coat each in the melted chocolate and place back on lined baking tray.
- Top the truffles with a bit of orange zest then allow to cool in the fridge.
- If using cinnamon coating instead of chocolate, when the truffles are rolled dust them in the ground cinnamon before placing them in the fridge.